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Limited Edition Baba pastry collection from PAUL

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PAUL Singapore launches a special pastry collection centred on the baba cakes, available in all their bakery-restaurants for a short time only.

A pastry as rich with history as it is with flavour, the baba was originated from the 16th century, and was initially made with a risen dough garnished with dried, Safran flavoured fruits. It was only in 1865 that people began adding rum to the bar, giving birth to the classic Baba au Rhum.

PAUL Singapore’s Baba Collection consists of three new gourmand flavours alongside the classic Baba au Rhum (see main image above). The classic Baba au Rhum ($8++) is given a fun twist: a little pipette is offered with every rum baba purchased. Simply squeeze the pipette for an extra burst of rum flavour!

Baba Gianduja Chocolate

Baba Gianduja Chocolate

Other flavours use non-alcoholic syrup so that teetotalers have a chance to enjoy this rich comforting cake too. They include the delectable Gianduja Chocolate ($7++), the luscious Strawberry Mascarpone ($7++), and the creamy Vanilla Pecan ($7++).

Baba Vanilla Pecan

Baba Vanilla Pecan

The Baba pastry collection is now available at all PAUL outlets.

Author: Javan Ng

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